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For inoculating ''Brettanomyces'' at bottling time into a clean beer that was fermented with just ''S. cerevisiae'', see the [[Brettanomyces and Saccharomyces Co-fermentation#Dosing_Clean_Beer_with_Brettanomyces_At_Bottling|Brettanomyces and Saccharomyces Co-fermentation]] page. For suggested equipment for reading gravity from small samples, see [[Packaging#Density_Meters|Density Meters]].
If fruit was added to a an already matured mixed fermentation beer with living ''Brettanomyces''in it, at least an additional 1-2 months should be given after adding the fruit to ensure that the sugars from the fruit are fully fermented. See [[Soured_Fruit_Beer#Refermentation|Soured Fruit Beer Refermentation]] for detailson using fruit in sour beers.
===Flavor Development===